Ramen is all hip now and if I were that into ramen, I probably would try a ramen shop everyday until I exhaust all options in Tokyo (it will take only a few lifetimes). But honestly, there’s SO MUCH MORE about noodles in Japan that I’m glad I didn’t spend all my time with ramen. I don’t regret one bit that I had only ONE bowl of ramen in Tokyo the entire stay. When I think about the spaghetti with boiled anchovy (you can also have it raw) or somen and rice with clam(*), I’m filled with joy. (I really am!)
Ziggy’s Pasta is an unassuming shop a stone’s throw away from Koutoku-in in Kamakura – the temple with the great copper statue of Buddha, where 60% of the tourists stick their hands out for a statue-carrying pose.
When we visited in Kamakura, my life goal was too eat shoujin ryouri (็ฒพ้ฒๆ็) – traditional Buddhist vegetarian meal, but that goal was quickly quenched because everybody and their grandma were lining up outside every restaurant during lunch time, and no shoujin ryouri restaurant was opened for dinner. So we walked along the street in dejection, and suddenly I saw Ziggy’s Pasta. If I can’t have what I want, I might as well eat the first thing I see – pasta.
This is their menu. The guy recommended the left page as their specialty: cold spaghetti in 3 different types of sauce topped with shirasu (which I didn’t understand but was in for the thrill anyway), which can be served either raw or boiled. I’m not into tomato sauce and I didn’t know what “sudachi” was (the first category), so that’s that. With “bajiru”, I just felt a chance of knowing what it meant, so I asked him what “bajiru” was. He thought and thought, and tilted his head, “bajiru desu ne…? sorewa, italy no …” (loosely mean “bajiru huh? It’s an Italian …”) and tilted his head some more. I tilted my head too, to search for an Italian thing that is green and starts with “b”. It took me a good minute. Can you guess?
Here is spaghetti with boiled shirasu (anchovy) in bajiru sauce. Admittedly it neither sounds nor looks too heart-warming – I had never had cold pasta with fish before, much less boiled fish, but this dish confirms that the Japanese knows how to work their fish into everything. The fish is not at all fishy, just a tiny bit salty, the pasta and the sauce work together splendidly, and the coolness from the plate to the silverware to the pasta lifts you up from the afternoon summer heat like no other. I was revived.
The sudachi option with raw anchovy has more zest, but I think I’m not quite there with the raw fish, they go down a little too… smooth? This dish was definitely going for theย slimy smooth theme, considering the raw egg and ikura (salmon roe). The myoga (Japanese ginger flower buds) adds a much appreciated crunch, though.
Thinking back, the evening atย Ziggy’s Pastaย was one of the more memorable meals I had in Japan. It’s worth missing out on the traditional Buddhist meal. Sure, spaghetti is much less Japanese than shoujin ryouri, butย where can you find spaghetti like this but in Japan?
Address: Kamakura Ziggy’s Pasta
็ฅๅฅๅท็้ๅๅธ้ท่ฐท1-16-25
Kamakura, Japan
(To be continued)
Foodnote:
(*) Somen and rice with clam will have to wait until Noodles Part 3. Originally I intended to do them with cold spaghetti, but as I wrote on, I realized that cold spaghetti deserves it own post, and so does somen. ๐
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Guest blogged by C. from Katsushika, Tokyo.
